Spinach and Feta Quiche
A classic French quiche with wilted spinach, feta and a silky egg custard in a buttery shortcrust case.
Total time
55 min
Prep
20 min
Cook
35 min
Difficulty
medium
Cuisine
Vegetarian
vegetarian
Ingredients
1blind-baked 23cm shortcrust tart case
300gfresh spinach, wilted and squeezed dry
200gfeta cheese, crumbled
4eggs
300mldouble cream
1small onion, finely diced
2 clovesgarlic, minced
1 pinchnutmeg
2 tbspolive oil
Instructions
1
Fry onion in olive oil until soft, add garlic and spinach.
2
Cook until all moisture from spinach evaporates.
3
Cool slightly.
4
Whisk eggs with cream, nutmeg and seasoning.
5
Spread spinach mixture over blind-baked tart case.
6
Scatter feta over spinach.
7
Pour egg and cream mixture over.
8
Bake at 175C for 30 minutes until just set.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
657
Protein
17.7g
Fat
60.4g
Carbs
12.6g
Fiber
3.2g
Sodium
611mg
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